You’ve probably figured out by now that Julianna and I create nearly all of our recipes from scratch. Every once in a while, though, we find a recipe that’s PERFECT. Instead of reinventing the wheel, we give a nod to the brilliant chef who created it and just pass it along. This is one of those moments. David Lebowitz makes some incredible and inventive ice creams, and this olive oil one is no exception. It is creamy and smooth and just the right amount sweet. We served it with Ottolenghi’s Goat Cheese & Fig tart from his book Plenty More.

Ingredients:

1 1/3 cups (330 ml) whole milk

1/2 cup (100 g) sugar

Pinch of salt

1 cup (250 ml) heavy cream

6 large egg yolks

1/2 cup (125 ml) fruity olive oil

Directions:

Warm the milk, sugar, and salt in a medium saucepan. Pour the cream into a large bowl and set a mesh strainer on top.

In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the cream. Whisk the olive oil into the custard vigorously until it’s well blended, then stir until cool over an ice bath. Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions.

Serves 6

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